butternut squash noodle kugel

By • June 21, 2011 • 5 Comments

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Author Notes: This is a variation on one of my favorite things ever -- noodle kugel! I wanted to make it richer and more interesting than the straight traditional variety I grew up with. It slices well and travels well and feeds a crowd!DUZE @BakingBackwards

Serves a crowd

  • 1 small-medium butternut squash, peeled, seeded and chopped
  • 2 cloves garlic
  • 3 leaves sage, chopped
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon sea salt
  • freshly cracked black pepper (to taste)
  • 1 1/2 teaspoons cinammon
  • 2 tablespoons extra virgin olive oil
  • 1 small container ricotta cheese (regular or low fat will work fine)
  • 1 large egg
  • 2 teaspoons brown sugar
  • 1 package broad egg noodles
  • 1 Small container sour cream
  1. Preheat oven to 350 degrees. Peel seed and chop the squash. Arrange on a baking sheet. Top with all the spices and oil. Toss pieces with your hands to evenly coat the squash. Bake until tender.
  2. While the squash is baking, cook the pasta to al dente following package instructions. Strain reserving 1/4 cup of pasta water. Set aside to cool. Mash or puree the cooked squash with the reserved water and 1/2 the sour cream, set aside in a bowl to cool.
  3. Beat the egg with the brown sugar in a small bowl.
  4. In a large mixing bowl gently combine the squash puree, noodles, beaten egg, remaining sour cream and ricotta cheese. Empty mixture into a casserole pan. preferably a deep rectangular cake pan or similar. Bake at 350 for approximately 20 minutes. Serve immediately or allow to cool and refrigerate covered. Can be served warm or cold.
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Tags: savory, serves a crowd, travels well

Comments (5) Questions (1)


over 1 year ago Barbara

has this been made with gluten free noodles?


over 1 year ago DUZE @BakingBackwards

no but I am now a gluten-free person and bake with gluten free lasagne sheets all the time -- my guests never know :)


over 3 years ago DUZE @BakingBackwards

PS: made a modified version of this yesterday with a handful of chopped sage added to the squash while it roasted! Was lovely. Also used goat sour cream and goat ricotta and threw in some hunks of soft goat's cheese for extra goatiness :)


over 3 years ago DUZE @BakingBackwards

and good olive oil was added to the top of the mixture before the pasta made its way to the oven...and whole wheat egg noodles, was great all around ;)


over 3 years ago JanaVee

I'm going to trot this out on Turkey Day and I'll bet it gets a 'mandatory' vote.